Five-Spice Round Steak
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 195 |
| pro | 31 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 0 |
| chol | 65 mg |
| sodium | 374 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 21 |
| folate | 7 |
Tender and juicy, this steak has the addition of a flavourful marinade that glazes the meat. Chinese five-spice powder (a mixture of cinnamon, cloves, fennel, star anise and Szechuan peppercorns) is available in the spice section of the supermarket. If you can't find it, use a pinch each of pepper, cinnamon and cloves instead.
Ingredients
- 1 inside round steak or marinating steak, 1 inch (2.5 cm) thick (about 2 lb/1 kg)
- Marinade:
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 4 garlic cloves, minced
- 1 tbsp minced gingerroot
- 1/2 tsp Chinese five-spice powder
- 1/2 tsp salt
Preparation
Marinade: In large shallow glass dish, whisk together hoisin sauce, vinegar, garlic, ginger, five-spice powder and salt. With fork, prick steak several times on each side; add to marinade and turn to coat. Cover and refrigerate, turning once, for 12 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Reserving marinade, place steak on greased grill over medium-high heat; brush generously with marinade. Discard remaining marinade. Close lid and grill until desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board; tent with foil and let stand for 5 minutes. Thinly slice diagonally across the grain.
Source : Canadian Living Magazine: June 2003









